Vegan tomato & mushroom pancakes

Latest comments and suggestions

• donnalovescheese

  18 September 2010

  donnalovescheese rated and commented on this recipe

  

  Didn't make the pancakes but had the topping on toast instead. Was surprisinly good considering how few ingredients went in.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Stuart

  08 December 2010

  Stuart rated and commented on this recipe

  

  Don't know about easy! Couldn't get the egg-free pancakes to work - just made soggy, floury lumps. I admitted defeat and made another batter with egg as usual (daughter is vegetarian not vegan), and they were fine and the topping was tasty. If I wanted to do it again as vegan, I would probably use a tortilla/paratha-style flour and water dough rather than a batter.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Teela

  11 May 2011

  Teela rated and commented on this recipe

  

  As we are not vegan made with rice flour not soya flour, I didn't sieve the flour so had a lumpy batter which did not make pancakes at all, once I had sieved the lumps out it made 8 good pancakes. Added some shallots and asparagus I needed to use up and double cream not soya and was really surprised how tasty this was. Worth the trouble of cooking 8 pancakes

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Veganforanimals

  05 July 2011

  Veganforanimals rated and commented on this recipe

  

  This recipe is rubbish, don't bother with it, if you want a stellar vegan pancake recipe, there is a amazing one in vegan with a vengence by Isa Chandra moskowitz

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Marion

  06 July 2011

  Marion rated and commented on this recipe

  

  I made these yesterday using the exact ingredients and I was very happy with the results. I didn't measure out the soy milk for the pancakes, I just beat enough in to get a good pouring consistency, not to thick or thin. I poured some batter into the frying pan and spread it out with a spoon to make them about 5 or 6 inches in diameter. It didn't take long and lots of tiny bubbles formed all over. The pancakes worked great without an egg. I'm going to make them again. The topping was delicious, I don't usually eat pine nuts, I was impressed with the flavor and the chives too. I put a little too much yogurt in, so it took a bit longer to thicken, but it worked out fine. Today I heated up a left over pancakes with topping from yesterday (in the microwave) and it still tasted good. Yum, yum.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• twisties

  01 August 2011

  twisties rated and commented on this recipe

  

  One of my favourite meals now! I mix the flower and milk in the blender and use a non-stick pan.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• chrisjako

  17 December 2011

  chrisjako rated and commented on this recipe

  

  These are fantastic - if you are having problems with the pancakes blend for about 5 mins on full power and add a little more self raising flour, make sure you add a little veg oil each time

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/448621/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 140g white self-raising flour
• 1 tsp soya flour
• 400ml soya milk
• vegetable oil , for frying

FOR THE TOPPING

• 2 tbsp vegetable oil
• 250g button mushrooms
• 250g cherry tomatoes , halved
• 2 tbsp soya cream or soya milk
• large handful pine nuts
• snipped chives , to serve

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

Cook 30 mins

Vegetarian, Vegan

Ingredients

• 140g white self-raising flour
• 1 tsp soya flour
• 400ml soya milk
• vegetable oil , for frying

FOR THE TOPPING

• 2 tbsp vegetable oil
• 250g button mushrooms
• 250g cherry tomatoes , halved
• 2 tbsp soya cream or soya milk
• large handful pine nuts
• snipped chives , to serve

PER SERVING

609 kcalories, protein 18g, carbohydrate 59g, fat 35 g, saturated fat 4g, fibre 6g, sugar 6g, salt 0.87 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.